Pumpkin Pie Cupcakes

Thanksgiving is around the corner and if you are anything like me this month, I am so totally unprepared for Thanksgiving. Time is of the essence as the last last few days tick away. I muddle through each busy day, seemingly accomplishing many tasks of this or that and realize at the end of the day, nothing on my 'to do' list can be crossed off. I'm drowning in too many things to do. I have spread myself too thin and over-committed myself. This realization has left me anxious with a cluttered house, mounds of laundry, filthy bathrooms (Can anyone say gas station Men's room? Yuck!) and a much needed trip to the grocery store. 
If this rings true? This recipe is for you. Here is a quick and easy, delicious dessert for your family gathering. Move aside pumpkin pie, here's a great substitute without the long baking time. These pumpkin pie cupcakes, taste like pumpkin pie and even have the texture of pumpkin pie but in bite-size cupcake form. Only 20 minutes of cooking time, 20 minutes of cool down and then 30 minutes in the refrigerator and voila! 
Happy Thanksgiving!

Pumpkin Pie Cupcakes (recipe from Pinterest)

1-15oz can of pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 t vanilla extract
3/4 cup evaporated milk
2/3 cup flour
2 t pumpkin pie spice
1/4 t salt
1/4 t baking powder
1/4 t baking soda


Preheat oven to 350 degrees. Line cupcake pan with silicone liners. If you don't have silicone liners, you can use regular cupcake liners but spray them with cooking spray before filling with cupcake batter. Silicone works best for easy removal of the cupcakes.

In a large bowl, whisk together, pumpkin, sugars, eggs, vanilla extract and milk. Next add flour, pumpkin pie spice, salt, baking powder and baking soda to the mixture and mix until incorporated.

Fill each cupcake liner about 1/3 full. 
Bake for 20 minutes. Let cool for 20 minutes. 

Remove cupcakes from the pan and place in the refrigerator and chill for 30 minutes. 


Remove from cupcake liners and then top with whipped cream and serve.